• 35 g (1¼ oz) fresh yeast
• 1 heaped tablespoon salt
• 1 heaped tablespoon sugar
• 2 tablespoons olive oil
• 1.4 kg (3 lb 2 oz) strong plain (all-purpose) flour
• olive oil, extra, to drizzle
• sea salt flakes, to sprinkle
• 12 small rosemary sprigs
• Spanish sweet smoked paprika, to sprinkle

Break apart the yeast in a bowl and pour 1 litre (35 fl oz/4 cups) lukewarm water over the yeast. Whisk until the yeast has dissolved. Add the salt, sugar and oil then mix together and leave in a warm place for 30 minutes, or until the mixture starts to bubble.

Add the flour and stir to combine then place in a food processor or electric mixer and mix well, using the bread hook attachment, for 12 minutes. Rest for 5 minutes then mix again for 5 minutes. Remove from the food processor, cover with plastic wrap and leave to rise for 30 minutes.

Preheat the oven to 230°C (450°F/Gas 8). Heavily oil two 35 × 45 cm (14 × 17¾ inch) baking trays.

Divide the dough into two equal portions and, on a well-floured work surface, shape each portion into rough 25 cm (10 inch) rounds. Drop the rounds onto the trays, push the dough out towards the edges then drizzle with olive oil.

Prove once more in a warm place for 15–20 minutes. Drizzle both rounds with a little more olive oil and a generous sprinkle of sea salt flakes. Dot one round with rosemary sprigs, poking them in. Bake both rounds for 30 minutes, or until the bread sounds hollow when knocked with your knuckles. Sprinkle the plain loaf with the paprika as soon as it comes out of the oven. Cool both rounds on a wire rack. Serve the bread with every meal.